Cooking time: 35 mins
60 okra (bhindi)
½ bunch cilantro (coriander leaves / kothambir)
½ cup fresh coconut, grated
1 cup gram flour (besan)
1½ tsp coriander-cumin powder (dhana-jeera powder)
1 tsp ginger paste
1 tsp garlic paste
½ tsp turmeric powder
1 tsp garam masala, or adjust as per spice tolerance
¼ tsp chaat masala
1 tsp sugar
¾ tsp salt, adjust as per taste
Oil, for frying
Combine besan, coriander leaves, coconut, coriander-cumin powder, ginger paste, garlic paste, turmeric powder, garam masala, chaat masala, sugar and salt in a bowl. Add ½ cup water to the bowl and mix everything together. Keep aside.
1. Trim both ends of the bhindi. Then slit bhindi vertically making sure it does not split completely into two halves. Repeat with remaining bhindi.
2. Fill each bhindi, one by one, with the prepared stuffing. Keep aside.
3. Start a pan on medium heat. Spread some oil and arrange the stuffed bhindi on the pan. Cover with a lid for 5 mins. Remove the lid off the pan and then shallow fry until bhindi is cooked and crispy from all sides.
Serve hot with your choice of bread – paratha, naan or roti.